I made a pretty decent vegan clafoutis with the Rainier cherries from yesterday using this recipe. I swapped the flax eggs for aquafaba, which I’ve never used before, and whipped it with an immersion blender; the result was decently foamy, and very pancake-batter-y.
I made a few mistakes, though (used tablespoons instead of teaspoons of oil, added an extra tablespoon of sugar), and definitely should have taken it out of the oven 10 minutes sooner (or just baked it at 325 for an hour). But it came out great, soft and smooth on the inside, if not a little dry on top.
Yum!
Rhubarb Season 